Strawberry Cheesecake Bars | Valerie’s kitchen

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Strawberry Cheesecake Bars are an easy to make dessert for a summer get together. Fresh strawberries are folded into a creamy cheesecake mix and baked on a cookie-like crust.

Cheesecake fans will also love my Lemon Blueberry Cheesecake Bars – another easy summer dessert!

A top down shot of a spatula resting in a baking dish with strawberry cheesecake bars.

These Strawberry Cheesecake Bars are wonderfully unique and so easy to make. It’s summer and we don’t want to work hard in the kitchen. I’m right?

Instead of a typical graham cracker crust, the fresh strawberry cheesecake layer is baked on a sturdy shortcrust cookie crust. This adds a delicious and filling element and makes it easier to cut and serve.

The creamy cheesecake is topped with fresh strawberries, which makes it so pretty on a serving platter.

Three strawberry cheesecake bars stacked on a grid with sliced ​​strawberries next to them.

Do you have an end-of-year potluck in the near future? Or maybe a barbecue with friends or family?

These Strawberry Cheesecake Bars are an easy to make dessert that’s irresistibly delicious.

Ingredient Notes

Strawberries, cream cheese, lemon and other ingredients in bowls with text.
  • cream cheese – I use a pack of regular cream cheese and a pack of Neufchatel cream cheese (1/3 less fat) with fantastic results. Yes, they are still forgiving. And no, it’s not a guilt-free snack, but hey, every little bit helps, right?
  • sour cream – Either regular or light sour cream will do.
  • granulated sugar
  • eggs
  • milk – To loosen up the cheesecake a little, a small amount of milk is added.
  • Pure vanilla extract
  • lemon – You use the zest and juice of a lemon. I always use super sweet Meyer lemons when I can get some.
  • all purpose flour – So that the cheesecake layer rises properly.
  • Fresh strawberries – Rinsed, dried and chopped.
  • Shortbread Cookie Crust – The super easy crust is made with butter, all-purpose flour, and granulated sugar.
A strawberry cheesecake bar on a stack of white plates with a fork.

How to make Strawberry Cheesecake Bars

This is a quick overview of how to prepare this recipe. See the recipe card at the bottom of this post for detailed instructions.

Knead the ingredients in a bowl and press into a glass baking dish.
  1. In a large bowl, using an electric hand mixer, combine the softened butter, flour, and granulated sugar. Mix until the mixture resembles coarse crumbs, about 3 to 4 minutes. Working the crust mixture with your hands for a minute or two can speed up the process
  2. Pour the mixture into a greased baking pan and spread evenly with your hands. Bake in a preheated oven at 180°C for 20 to 25 minutes until edges are lightly golden brown. While the base is baking, start on the cheesecake mixture.

pro tip

Coat the casserole dish with nonstick cooking spray before dabbing the crust. This crust creates stable bars that can be easily removed from the mold, so that the baking tin no longer has to be lined with baking paper.

Strawberry Cheesecake Mix

Four images of cream cheese, sugar and strawberries combined with other ingredients in a glass bowl.
  1. In a large mixing bowl, combine the softened cream cheese, sour cream, and sugar.
  2. Using an electric mixer, mix the ingredients together until smooth and creamy.
  3. Next add eggs, milk, vanilla, lemon zest and lemon juice. Mix again until well blended and creamy.
  4. Finally, using a wooden spoon or rubber spatula, fold in the flour and then the strawberries.

Bake and let cool

Two images of strawberry cheesecake bars in a glass baking pan before and after baking.
  1. Bake: Remove the base from the oven and pour the cream cheese mixture over it. Smooth it out evenly. Return to the oven for an additional 30 to 35 minutes, or until the edges are lightly golden brown and the center no longer wobbles when you shake the pan.
  2. Cool: Remove from the oven and let cool for an hour. Then cover and refrigerate for at least 3 hours or overnight before serving.
A top down shot of strawberry cheesecake bars in a glass baking dish surrounded by lemons and strawberries.

Tips for the best strawberry cheesecake bars

  • Use fresh strawberries: Look for bright red, ripe strawberries for the best flavor and texture. Avoid using frozen or overly watery strawberries as they can affect the texture of the cheesecake.
  • Soften cream cheese: To ensure your cheesecake comes out smooth and creamy, it is very important that you allow your cream cheese to soften at room temperature before beginning the recipe.
  • Allow to cool completely: Allow the strawberry cheesecake bars to cool for an hour before placing in the refrigerator. This will make them firmer and firmer, making them easier to cut into neat, neat bars.
  • Chill before serving: Cover the bars and refrigerate for at least 3 hours or overnight.

storage tips

Store leftovers covered in the fridge for several days to keep perfectly. I actually think they’re even better after a day or two in the fridge. The crust softens ever so slightly and they taste fresh and wonderful. That is, if they last that long!

A top down shot of sliced ​​strawberry cheesecake bars on a trellis next to a strawberry and lemon half.

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Three strawberry cheesecake bars stacked on a grid with sliced ​​strawberries next to them.

Strawberry Cheesecake Bars

instructions

  • Preheat the oven to 350 degrees F. Lightly coat the bottom and sides of a 13 x 9 inch glass casserole dish with non-stick cooking spray.

  • In a large bowl, using an electric hand mixer, combine the softened butter, 2 cups flour, and ½ cup granulated sugar. Mix until the mixture resembles coarse crumbs, about 3 to 4 minutes. (Tip: After stirring the crust mixture for a minute or two, you can speed up the process by working it with your hands for a minute or two.) Pour the mixture into the prepared baking dish, patting evenly with the spatula hands off. Bake for 20 to 25 minutes until edges are lightly golden brown. Take out of the oven.

  • While the crust is baking, use an electric mixer to mix cream cheese, sour cream, and remaining ¾ cup granulated sugar until creamy. Add eggs, milk, vanilla, lemon zest and lemon juice. Mix again for 2 to 3 minutes until a creamy mass is formed. Using a wooden spoon or rubber spatula, fold in the flour and then the strawberries.

  • Pour the cheesecake filling over the warm base and spread evenly. Return the pan to the oven for an additional 30 to 35 minutes, or until the edges are lightly golden brown and the center no longer wobbles when you shake the pan.

  • Remove from the oven and let cool for an hour. Then cover and refrigerate for at least 3 hours or overnight before serving.

Remarks

storage
Store leftovers covered in the fridge for several days to keep perfectly. I actually think they’re even better after a day or two in the fridge. The crust softens ever so slightly and they taste fresh and wonderful.

Nourishment

Portion: 1 bar · Calories: 298 kcal · Carbohydrates: 31 G · Protein: 5 G · Fat: 17 G · Saturated Fatty Acids: 11 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 5 G · trans fats: 0.5 G · Cholesterol: 72 mg · Sodium: 209 mg · Potassium: 120 mg · Fiber: 0.5 G · Sugar: 18 G · Vitamin A: 571 IU · Vitamin C: 1 mg · Calcium: 64 mg · Iron: 1 mg

Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.

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This post was originally published on May 15, 2015. It has been updated with new text and images.



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